Cinnamon Rolls with Fresh Milled Flour
Soft, fluffy cinnamon rolls made with freshly milled hard red wheat, soft white wheat, spelt, or a beginner-friendly blend of fresh-milled and all-purpose flour. The rolls are filled with buttery cinnamon sugar and topped with smooth buttercream icing.
Equipment
Ingredients
Dough
- 1 1/2 cups milk warmed, use water if desired
- 4 tsp active dry or instant yeast
- 6 Tbs butter softened or melted
- 2 eggs
- 1/4 cup honey
- 1/2 tsp salt
- 4 1/2 cup fresh-milled flour
- 2 Tbs sunflower lecithin only when using soft white wheat
Filling
- 12 Tbs butter softened
- 1 1/2 cup brown sugar
- 3 Tbs ground cinnamon
Buttercream Icing
- 1/2 cup butter softened
- 4 cup powdered sugar sifted
- 1/2 cup heavy cream plus more if needed
- 2 tsp vanilla extract
- pinch salt
Instructions
Dough
- Mill the flour and prepare the ingredients.
- Mill enough grain to produce approximately 4½ cups of flour. Measure the remaining ingredients while the grain is milling.
- You can use fresh-milled hard red wheat, soft white wheat, spelt, or a mixture. When using soft white wheat, add 1–2 tablespoons of sunflower lecithin to help strengthen the dough.
- For a milder flavor that can help beginners introduce fresh-milled flour to their families, use approximately half all-purpose flour and half fresh-milled flour, keeping the total amount at 4½ cups.
- Combine the wet ingredients.
- Pour the warm milk or water into the mixer bowl.
- If using active dry yeast, stir it into the warm liquid and let it bloom for 10–15 minutes. If using instant yeast, you can add it with the flour instead.
- Add the butter, eggs, honey, and salt. Mix briefly to combine.
- Add the flour and let it rest.
- Add the fresh-milled flour and sunflower lecithin, if using. Mix until all the flour is moistened.
- Cover the bowl and let the dough rest for approximately 10 minutes. This gives the freshly milled flour time to absorb the liquid before kneading.
- Knead the dough.
- Using the dough hook, knead the dough until it becomes smoother, elastic, and able to stretch without immediately tearing. This generally takes approximately 15 minutes in my mixer.
- Watch the dough rather than relying only on the timer. It should remain soft and slightly tacky. Avoid adding extra flour too quickly, especially in a dry climate.
- Complete the first rise.
- Cover the bowl with a clean tea towel or reusable bowl cover. Let the dough rise for 45–60 minutes, or until approximately doubled in size.
- The exact time will depend on the temperature of your kitchen.
Filling
- Prepare the filling and shape the rolls.
- Butter a 9 × 13-inch baking dish.
- Roll the dough into a large rectangle approximately ¼ inch thick.
- Mix the softened butter, brown sugar, and cinnamon. Spread the filling evenly over the dough, leaving a small uncovered edge along one long side.
- Beginning with the opposite long side, roll the entire rectangle tightly into one log. Cut the log into 12 equal rolls and arrange them in the prepared baking dish.
- Complete the second rise.
- Cover the baking dish and let the rolls rise for approximately 60 minutes, or until they look light and puffy. The time may vary depending on room temperature.
- Near the end of the rising time, preheat the oven to 375°F.
- Bake.
- Bake the cinnamon rolls at 375°F for approximately 30 minutes, or until the tops are golden and the center rolls are baked through.
- Remove them from the oven and let them cool until warm before adding the buttercream.
Icing
- Make the buttercream icing.
- Beat the softened butter until smooth and fluffy. Gradually mix in the sifted powdered sugar.
- Add the vanilla, salt, and heavy cream. Continue mixing until the icing is smooth. Add a little more cream if needed to reach your preferred consistency.
- Spread or pipe the buttercream over the warm cinnamon rolls and serve.
Video
Notes
NOTES
* Hard red wheat produces a heartier wheat flavor.
* Soft white wheat works in this recipe when 1–2 tablespoons of sunflower lecithin are added for dough strength.
* Spelt produces a soft dough with a mild, slightly nutty flavor.
* A half all-purpose, half fresh-milled blend is a good option for beginners or families adjusting to whole-grain flavor.
* Milk produces a richer dough, but water also works.
* Softened butter is traditional in the dough, but melted butter works when you are short on time.
* Rising time depends on room temperature. Judge the dough by its size and appearance rather than the clock alone.
* This recipe has not been tested as an overnight refrigerated dough or as frozen unbaked rolls. Keywords: fresh milled flour cinnamon rolls, whole grain cinnamon rolls, homemade cinnamon rolls, spelt cinnamon rolls, from-scratch breakfast
* Soft white wheat works in this recipe when 1–2 tablespoons of sunflower lecithin are added for dough strength.
* Spelt produces a soft dough with a mild, slightly nutty flavor.
* A half all-purpose, half fresh-milled blend is a good option for beginners or families adjusting to whole-grain flavor.
* Milk produces a richer dough, but water also works.
* Softened butter is traditional in the dough, but melted butter works when you are short on time.
* Rising time depends on room temperature. Judge the dough by its size and appearance rather than the clock alone.
* This recipe has not been tested as an overnight refrigerated dough or as frozen unbaked rolls. Keywords: fresh milled flour cinnamon rolls, whole grain cinnamon rolls, homemade cinnamon rolls, spelt cinnamon rolls, from-scratch breakfast
Nutrition
Calories: 735kcalCarbohydrates: 111gProtein: 10gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 108mgSodium: 329mgPotassium: 325mgFiber: 8gSugar: 74gVitamin A: 1006IUVitamin C: 0.2mgCalcium: 116mgIron: 2mg
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